Thick and packed with flavor, split pea soup with chunks of ham is one of my favorite comfort foods. This is especially if you have left-over ham. This recipe makes enough for a large family.
The Basics
- Cooked ham cut into chunks – You’ll need at least 2 handfuls.
Beef stew is one of my dad’s favorite American comfort foods. There are pre-made seasoning packets that you can buy, but if you have red wine, tomato paste, bay leaves and beef broth, you don’t need all the extra sodium!
The Basics
- Beef chuck roast – Cut into hearty 1″ inches.
Lamb cassoulet is a French white bean and lamp stew. When it comes to lamb, I usually like to season it with rosemary, salt and pepper and grill it. However, I got some lamb shanks on sale so I thought it might be a good time to try something new.
I never knew that pot roast could be so simple to make. My dad usually uses those seasoning that come with a bag, but the beef usually still becomes too salt and dry. I did some research and have tried this recipe a number of times with slight modifications here and there. I usually stock up on beef roasts when its $1.99/lb so this can be a really cheap, yet filling meal!
This is a modified version because I had to cut a lot of corners. Chicken fricassee is a French dish made with celery and carrots in a creamy white wine sauce. I even read some recipes use tarragon and mushrooms. I didn’t have celery, fresh mushrooms, heavy cream, white wine or tarragon. So I used cream of mushroom, rosemary, and a blush wine instead and it was DELICIOUS!
